Overnight Lemon Country Coffee Cake Recipes

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OVERNIGHT LEMON COUNTRY COFFEE CAKE



Overnight Lemon Country Coffee Cake image

Assembling coffee cake the night before allows you to enjoy oven-fresh sweet bread in the morning...without waking at the crack of dawn!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 9h10m

Yield 15

Number Of Ingredients 12

1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
2 containers (6 oz each) Yoplait® Original yogurt lemon burst
2 teaspoons grated lemon peel
2 1/3 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup packed brown sugar
3/4 cup chopped pecans
1/2 teaspoon ground nutmeg

Steps:

  • Spray bottom only of 13x9-inch pan with cooking spray. Beat butter and granulated sugar with electric mixer on low speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon peel, flour, baking powder, salt and baking soda; beat on low speed until smooth. Spread batter in pan. Cover and refrigerate at least 8 hours but no longer than 16 hours.
  • In small resealable plastic bag, mix brown sugar, pecans and nutmeg. Refrigerate.
  • When ready to bake, let coffee cake stand at room temperature while heating oven to 350°F. Uncover coffee cake; sprinkle with brown sugar mixture.
  • Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

OVERNIGHT LEMON COUNTRY COFFEE CAKE



Overnight Lemon Country Coffee Cake image

I have not tried this yet, but am posting for safe keeping. I found this on a bag of Martha White all purpose flour.

Provided by Renee Ferraz

Categories     Breads

Time 50m

Yield 15 serving(s)

Number Of Ingredients 15

1/2 cup margarine or 1/2 cup butter, softened
1 cup sugar
2 eggs
2 (6 ounce) containers lemon yogurt
2 teaspoons grated lemons, rind of
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup all-purpose flour
3 tablespoons firmly packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter or 3 tablespoons margarine
1/2 cup powdered sugar
1 -2 teaspoon milk

Steps:

  • Spray bottom only of a 13x9 inch pan with nonstick cooking spray.
  • In large bowl, combine butter and sugar; beat until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Add yogurt and lemon peel; beat well.
  • Add flour, baking powder, salt and baking soda; beat at low speed until smooth.
  • Spread batter in sprayed pan.
  • Cover; refrigerate 8 hours or overnight.
  • When ready to bake, let coffee cake stand at room temperature while heating oven to 350 degrees and preparing topping.
  • To prepare topping, in small bowl combine all topping ingredients; mix well.
  • Sprinkle topping over coffee cake.
  • Bake at 350 degrees for 30 to 40 mins or until toothpick inserted in center comes out clean.
  • Cool 15 mins.
  • in small bowl, combine glaze ingredients.
  • Drizzle glaze over warm coffee cake.
  • Serve warm.

Nutrition Facts : Calories 239.6, Fat 6.5, SaturatedFat 2.5, Cholesterol 31.9, Sodium 214.9, Carbohydrate 41.7, Fiber 0.7, Sugar 24.4, Protein 4.2

LUSCIOUS LEMON COFFEE CAKE



Luscious Lemon Coffee Cake image

The holidays are a time for special meals, but it's also a season of too little time! That's why this is my favorite coffee cake...year-round. It's so simple to prepare, but it's very flavorful.

Provided by Taste of Home

Time 45m

Yield 12-16 servings.

Number Of Ingredients 10

TOPPING:
1 cup chopped walnuts
1/2 cup sugar
2 teaspoons ground cinnamon
CAKE:
1 package yellow cake mix with pudding (regular size)
1 package (3.4 ounces) instant lemon pudding mix
1 cup sour cream
4 large eggs, lightly beaten
1/2 cups vegetable oil

Steps:

  • Combine topping ingredients and set aside. In a bowl, combine cake and pudding mixes, sour cream, eggs and oil. Mix on medium speed for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done.

Nutrition Facts :

OVERNIGHT COFFEE CAKE



Overnight Coffee Cake image

When I first got this recipe I thought it would be strange to make this cake, then refrigerate it, and bake the next morning. But it's great. The cake is so moist and delicious. It's wonderful when you have company staying at your house, and it makes a great breakfast with a cup of coffee.

Provided by Amy Posont

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 9h

Yield 12

Number Of Ingredients 12

⅓ cup butter, softened
½ cup white sugar
¼ cup packed brown sugar
1 egg
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
½ cup buttermilk
¼ cup packed brown sugar
¼ cup finely chopped walnuts
¼ teaspoon ground cinnamon

Steps:

  • Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.
  • In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.
  • The next day, preheat oven to 350 degrees F (175 degrees C). Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 176.7 calories, Carbohydrate 26.3 g, Cholesterol 29.5 mg, Fat 7.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 3.6 g, Sodium 102.2 mg, Sugar 17.8 g

ITALIAN LEMON COFFEE CAKE



Italian Lemon Coffee Cake image

"Torta al limone," as this cake is known in Italy, is a recipe that I received from my husband's "Zia Pina". I modified her recipe to add the sliced almonds and powdered sugar glaze drizzle on top. This is a lovely cake that goes great with a cup of coffee or cappuccino!

Provided by Kim's Cooking Now

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 8

Number Of Ingredients 10

¼ cup sliced almonds
2 eggs
¾ cup white sugar
½ cup vegetable oil
¼ cup freshly squeezed lemon juice
1 lemon, zested
1 ½ cups all-purpose flour
1 packet Lievito Pane Degli Angeli (such as Paneangeli®)
⅓ cup powdered sugar
1 ½ teaspoons lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
  • Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter.
  • Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 43.3 g, Cholesterol 46.5 mg, Fat 16.7 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 18.1 mg, Sugar 24.3 g

OVERNIGHT COFFEE CAKE



Overnight Coffee Cake image

It's so convenient to mix up this old-fashioned breakfast treat the night before and bake it fresh the morning you serve it. We like the cake's light texture and nutty brown sugar topping spiced with cinnamon and nutmeg. -Patricia Throlson, Clear Lake, Minnesota.

Provided by Taste of Home

Time 55m

Yield 6-8 servings.

Number Of Ingredients 14

1/3 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg, lightly beaten
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup buttermilk
TOPPING:
1/4 cup packed brown sugar
1/4 cup finely chopped pecans
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg, optional

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture alternately with buttermilk. beating well after each addition. , Spread into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate overnight. , Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 266 calories, Fat 11g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 171mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

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